Lamb Burgers with Grilled Asparagus & Tzatziki

Printemps 2018
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food and drink

BY: Eric Vellend

The lovechild of gyros and a hamburger, these gently spiced lamb patties are stacked on flatbread with charred asparagus and lemony tzatziki. Loblaws sells naan rounds under its PC label, but you could also use thin buns or small pitas.

PATTIES
1½ lbs (750 g) ground lamb, preferably from shoulder
1 clove garlic, grated on rasp
1 tsp (5 mL) dried oregano
1 tsp (5 mL) ground cumin
¼ tsp (1 mL) ground allspice
⅛ tsp (0.5 mL) ground cinnamon
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground pepper

MINT TZATZIKI
½ cup (125 mL) full-fat Greek yogurt
½ clove garlic, grated on rasp
1½ tsp (7 mL) extra virgin olive oil
1 tsp (5 mL) finely grated lemon zest
¾ tsp (4 mL) fresh lemon juice
2 tbsp (30 mL) chopped mint
Salt and freshly ground pepper to taste
1 lb (500 g) asparagus, trimmed
1 tsp (5 mL) extra virgin olive oil
Salt and freshly ground pepper to taste
8 naan rounds or 4 thin buns

1. For the patties, combine all ingredients in a mixing bowl. Mix with hands until spices are evenly distributed. Divide into 4 even balls. Form into patties to fit naan or buns. (Patties will keep, covered and refrigerated, for 2 days.)

2. For the mint tzatziki, combine all ingredients in a mixing bowl. Mix thoroughly. (Tzatziki will keep, covered and refrigerated, for 3 days.)

3. Preheat grill to medium-high. Toss asparagus with olive oil. Season with salt and pepper.

4. Clean and oil barbecue grate. Grill patties until cooked to desired doneness, about 4 minutes per side for medium and 6 minutes per side for well done.

5. While burgers are cooking, grill asparagus, turning occasionally, until charred and tender, 5 to 7 minutes in total. Transfer to platter and trim to fit naan or buns.

6. Place patties on naan or bun bottoms, top with a generous dollop of tzatziki and asparagus. Cover with naan or bun tops. Serve immediately.

Serves 4

What to Serve